Make the Fried Chicken That 1/3 of San Francisco Orders
You know you want a bite. (Credit: John Kernick/FOOD & WINE)
Servers are often asked which dish is their favorite on a menu. But what you should be asking is which item is the most popular, which usually points to a signature dish. And when you hear that one-third of all guests order a certain food, it's a good indicator that you need to get on board, too.
At Tyler Florence's Wayfare Tavern in San Francisco, a whopping 33 percent of tables order his extra crispy fried chicken, which has an incredibly moist interior with a-yes-extra crispy crust. Florence, best known for his Food Network star status, has a particular affinity for fried chicken. "Growing up in South Carolina, I ate it at least once a week," he told "Food & Wine" in their March issue.
After experimenting with dozens of recipes, he settled on what he thinks is the world's best version. Florence first cooks the chicken low and slow for 2 ½ hours at 200 degrees, translating the more complicated sous vide method into an easier version for at-home cooks, which renders the chicken juicy and tender. Then, he coats the chicken in his Southern grandmother's seasoned flour and fries it in garlic-and-herb-infused oil for a flavorful and crisp crust.
For those who can't travel to San Francisco to try Florence's take, make it for yourself with the recipe below.